Cornmeal and rhubarb? Who knew how great this combination would be? The color of the bread is great. The bread is moist and the tart/sweet vibe is delicious. This is my new favorite rhubarb bread recipe.

It’s been a while since Kent or I posted to the blog. What began as a fun project became a chore. So we took a break. But recently, I’ve started baking again for the fun of it and thought I’d try a small post about my recent experience testing a recipe for America’s Test Kitchen.

Kent had signed up to be a recipe tester for America’s Test Kitchen. Once a month he gets an email about a new recipe to try. In December, a recipe for banana bread came up. Kent really enjoys banana bread so he forwarded the email to me to try. The email contains a link to the recipe (sorry I can’t share the recipe – you’ll have to watch America’s Test Kitchen) and then a link to a survey to complete once you’ve tried the recipe.

Turns out America’s Test Kitchen knows what they’re doing. The banana bread was excellent. Kent says it was the best he’s ever eaten. And it was a pretty simple recipe. While I can’t share the recipe, I think I can share one tip. They had me wrap four layers of aluminum foil around the bread pan to keep the outer edges from getting too crispy.